Baba Ganouj – Roasted Eggplant Dip

A classic Middle Eastern dip made of roasted eggplant. Delicious! Baba ganouj
Yield 4 servings
Time 1 hour
  • knife
  • cookie sheet or grill
  • platter
  • spoon
  • food processor or blender
  • wooden spoon
  • 2 pounds eggplant
  • 1 T olive oil
  • ½ c fresh lemon juice
  • 2 cloves garlic, minced
  • 4 T tahini
  • 4 T plain yogurt (optional)
  • ½ t salt
Directions Slice the eggplant in half lengthwise, score the face of each half with the knife, and brush each face with olive oil.

Bake or grill: If baking, place eggplant face up on cookie sheet and put in pre-heated 450 oven. If grilling, place eggplant face down over medium heat.

Cook for 40-50 minutes, until eggplant is black and soft. (Smaller eggplants will take less time.) Lay out on the platter to cool.

With a spoon, remove the eggplant flesh from the skin and place in blender or food processor. Discard skin.

Blend/process on low speed for a few seconds, until consistent.

Mix in remaining ingredients, taste, and add more tahini, lemon juice, and/or salt as necessary. Chill for about an hour.

Arrange baba ganouj in a shallow bowl, drizzle with olive oil and sprinkle with parsley. Serve with vegetables, warm pita bread, or falafel.

Notes The broiling/grilling step is the key to delicious baba ganouj: it makes the eggplant taste rich and smoky.

Baba ganouj keeps pretty well in the fridge, except for one thing: the garlic gets stronger with each passing day. If you’re not planning to eat the baba ganouj right away, you might want to cut down on the amount of garlic in this recipe.

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  Baba ganouj - roasted eggplant dip

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